Monday, October 10, 2011

Pumpkin and Brown Butter Blondies with White Chocolate Chips

 Christine asked me the other day if I had any new pumpkin recipes and I realized (gasp!) that I hadn't made any pumpkin goodies yet this year! That couldn't stand so when I came across this recipe for pumpkin and brown butter blondies with white chocolate chips I jumped on the chance to make them. Even if you simply want a freshly scented house, you have to make these. They smell crazy good while baking and taste the same. Although I must say I think all the flavors are better tasted when the blondies are completely cooled as opposed to hot from the oven.

Pumpkin and Brown Butter Blondies with White Chocolate Chips (by Raspberri Cupcakes)

1 stick butter
1/2c light brown sugar
1/3c sugar
1 egg
1t vanilla
1/2c pumpkin puree
1c flour
1t salt
3/4t cinnamon
1/8t allspice
1/8t ground nutmeg
1.5c white chocolate chips

Preheat to 350F. Cut butter into 1T cubes and place in a small saucepan. Heat over low heat until the butter melts. Continue to heat over medium-low heat, stirring frequently, until the butter bubbles. continue stirring until the butter turns a light brown color and smells nutty. BE CAREFUL NOT TO BURN. You must watch the butter very carefully and stir constantly to avoid burning the butter as it goes from brown to black very quickly. Remove from heat. In a large bowl, whisk together sugars until smooth. Add browned butter and whisk until smooth. Whisk in egg, vanilla, and pumpkin puree. Add flour, salt, and spices. Stir until just mixed, do not over beat. Fold in white chocolate chips. Pour batter into a parchment paper-lined 8"x8" pan. Bake ~30 minutes or until set. Remove blondies from pan via the parchment paper and cool completely on rack.

Hope this get you in the Fall spirit! Enjoy!

1 comment:

  1. Mine are cooling right now but they smell amazing. I'm really proud of myself for not burning the butter, I'm normally really impatient!